2 NY style pies. 63% hydration. Both times "oven hacked" to 625 F, for 6 minutes.
One was baked after being cold fermented for 36 hours. Blk olives + lightly seasoned red sauce + provolone. Basil and calabrian peppers added post bake. Home run, very delicious.
Pie #2 was a full 5 day cold ferment. Sun dried tomatos + eggplant puree + provolone. The puree was leftover from a new pasta dish I tried, eggplant and tomato sauce with anchovies as a base. I'd never used anchove fillets before and was shocked by how potent they were. The sauce was not terrible, but also not something I would make again. The pie still turned out quite tasty anyway, I love charred sun dried toms.